Abstract
The supplementation of baked foods, namely cookie/biscuits, bread and cakes with agricultural by-products from cereal based fibres (rice bran and corn fibre) and sugarcane bagasse at rates of 0% - 15%; 0% - 30% and 0% - 10% respectively can significantly improve its nutritive value and enhanced its physical and sensorial qualities. This chapter aims to review the role of dietary fibres derived from selected cereals (rice bran and corn fibre) and sugarcane bagasse in baked foods, namely cookies/biscuits, bread and cakes; evaluate their effects on the physical and sensory qualities of these baked food products and to critically assess their beneficial impacts in baked foods. These enriched food products can potentially be utilised in shaping health policies, contribute to the dietary fibre needs of consumers and facilitate the development of functional foods. Fibre enriched foods potentially can assist in improving various physiological functions of the human body. A Keyword-based search strategy was utilised to conduct a comprehensive search for articles catalogued in ScienceDirect, Web of Science, PubMed, Medline, CINAHL and Google Scholar that were published between January 1, 2010 and August 1, 2020. Applicable aspects of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines provided the framework of this review. Fourteen (14) studies met the inclusion/extraction criteria and was placed into sub-groups by food types and fibre used in supplementation. Only eleven (11) studies were suitable for statistical data analysis. The supplementation of sugarcane bagasse at both 5% and 10% and rice bran up to 15% into cookies/biscuits significantly undesirable acceptance (p < 0.05). Corn fibre enriched cookies/biscuits up to 20% showed a significantly (p < 0.05) favourable impact on the sensory qualities of the food product. The physical qualities of sugarcane bagasse supplemented cookies/biscuits were negatively affected. The incremental addition of sugarcane bagasse resulted in at 50% rise in the firmness of 10% enriched cookies/biscuits, from 5.7 ± 5.4 (Kg Force) to 13.0 ± 3.9 (Kg Force). Corn fibre cookies supplementation did not significantly affect its physical qualities. Rice bran incorporation of 15% in bread showed a significant (p < 0.05) undesirable effect on its sensory qualities. However, the was no significant adverse effect on its physical quality. Corn bran enriched cakes up to 20% fibre incorporation displayed a significant (p < 0.05) favourable effect on the sensory properties of cakes.
Highlights
There are numerous dietary fibre enriched food products developed in the food industry during the last decade encompassing various popular and widely consumed foods such as bread, cakes, cookies or biscuits, yoghurts among others [1–4]
Evidence of this review suggests that lower incorporation rates can potentially result in improved overall acceptance of fibre enriched food products, further results suggest that the level of overall acceptance of baked products cookies/biscuits, bread and cakes were considered unacceptable above 20% incorporation for rice bran and sugarcane bagasse any type particular baked product
This systematic review demonstrates the utilisation of a comprehensive research methodology in the selection and examination of fourteen (14) dietary fibre food supplementation primary research studies to provide relevant and impartial new insights of the effects of the incorporation of dietary fibre derived from selected cereals and sugarcane bagasse on the physical and sensory qualities of baked food products: cookies/biscuits, bread and cakes
Summary
There are numerous dietary fibre enriched food products developed in the food industry during the last decade encompassing various popular and widely consumed foods such as bread, cakes, cookies or biscuits, yoghurts among others [1–4]. It is well established in the literature, that dietary fibre intake at levels greater than 25 g per day, tend to be associated with numerous health benefits, namely the reduced risk of coronary heart disease, type 2 diabetes, enhanced physiological functions of the human body, improved weight maintenance and other positive effects on various disease risk factors and the alleviation of certain types of cancers [5–8]. The incorporation of fibres in breakfast cereals, bread, cookies, cakes, pasta, yogurt, beverages and meat products among others have been widely reported with desirable results [2, 13, 19–23]
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